I used this recipe to make cupcakes for G's birthday. One of her special guests is allergic to egg so I needed to make something he could eat to share in the festivities (though the actual birthday cake ended up being a butter cake out of a box!). It was given to me by my friend Kate.
1 cup caster sugar
1/2 cup vegetable oil
1 cup water
1 tbsp white vinegar
2 tsp vanilla essence
Place all ingredients in a large mixing bowl in the order listed and beat with an electric mixer until smooth. Pour into a lined, non-stick 20cm round cake pan and bake for 55 mins or until a skewer inseted in the middle comes out clean. Leave in the pan for 10 mins then remove from pan and cool on a wire rack.
Ice and decorate as desired.
Icing
Combine 1-2 tbsp of dairy-free margarine with 1 1/2 cups icing sugar with a spoon until mixture resembles breadcrumbs. Add a little water and mix until icing is desired consistency. Add food colouring as required and according to your child's colour preference, lol).
Variations:
Substitute 1/2 cup flour with 1/2 cup cocoa for a chocolate cake and ice with chocolate icing.
Add 1 cup fresh or frozen raspberries to vanilla or chocolate cake mixture before baking. Ice with chocolate icing.
(The vanilla version is probably safest for children's parties because of berry and/or chocolate allergies.)
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